Dinner

The Best Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Name: The Best Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 pound ground beef or pork; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 scallions, finely chopped; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1/2 cup panko breadcrumbs; 1 large egg; 2 tablespoons gochujang; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 1 teaspoon sesame oil; 1 tablespoon rice vinegar; 1/2 cup mayonnaise; 1 tablespoon sriracha or gochujang; 1 tablespoon lime juice

ByRafael Mansero October 19, 2025October 19, 2025

Jump to Recipe

Introduction

These Korean BBQ Meatballs are bursting with bold flavors and a perfect balance of sweet, spicy, and savory notes. Paired with a creamy, zesty spicy mayo dip, they make an irresistible appetizer or main dish that’s easy to prepare and sure to impress.

The image shows a white plate filled with a pile of grilled brown meatballs, each with a slightly crispy, textured surface with dark grill marks. The meatballs are arranged in two visible layers, one layer on the plate and another looking like it is slightly stacked on top. They are garnished with bright green chopped scallions scattered over them and drizzled with a creamy orange sauce. In the background, to the right of the plate, there is a small white bowl filled with more creamy orange sauce. One meatball is held above the plate by a skewer, also coated with the sauce. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef or pork
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 scallions, finely chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 cup panko breadcrumbs
1 large egg
2 tablespoons gochujang
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon rice vinegar
1/2 cup mayonnaise
1 tablespoon sriracha or gochujang
1 tablespoon lime juice

Instructions

Step 1: In a large bowl, mix ground meat, garlic, ginger, scallions, 2 tablespoons soy sauce, 1 tablespoon sesame oil, panko breadcrumbs, and egg until just combined.
Step 2: Form the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
Step 3: Bake in a preheated 400°F (200°C) oven for 18–20 minutes until browned and cooked through.
Step 4: Meanwhile, in a small saucepan, combine 2 tablespoons gochujang, 2 tablespoons soy sauce, brown sugar, 1 teaspoon sesame oil, and rice vinegar. Simmer for 3–4 minutes until thickened.
Step 5: Toss the hot meatballs in the glaze until fully coated. Let them sit for a few minutes to absorb the flavor.
Step 6: In a separate bowl, stir together mayonnaise, sriracha or gochujang, and lime juice until smooth.
Step 7: Serve glazed meatballs with the spicy mayo dip on the side. Garnish with sesame seeds or chopped scallions if desired.

Tips & Variations

For a lighter option, substitute ground turkey or chicken for the beef or pork.
Add finely chopped kimchi to the meat mixture for extra tang and spice.
Use a grill or stovetop skillet to cook the meatballs for a smokier flavor.
Adjust the heat of the spicy mayo by adding more or less sriracha or gochujang to taste.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to prevent drying out. Keep the spicy mayo dip separate and refrigerate for up to 4 days.

How to Serve

A close-up of several browned meatballs with a shiny, slightly crispy outer layer piled in a white bowl, each meatball sprinkled generously with bright green chopped scallions and tiny tan sesame seeds. A spoon with a creamy, light orange sauce flecked with spices is pouring the sauce over the top meatball, adding a smooth, glossy contrast to the texture of the meatballs. The background has a white marbled texture, highlighting the vibrant colors and textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day ahead and keep them covered in the fridge. Bake just before serving for best results.

What can I use instead of gochujang?

If gochujang is unavailable, try substituting with a combination of chili paste and a touch of miso paste or use sriracha for a milder, different flavor profile.